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Fodor's In Focus Cayman Islands
Osetra Bay Review
Whether by day (when fishing boats as brightly colored as a child's finger painting trawl the tourmaline North Sound) or by night (when Cayman Kai's lights twinkle as the moon dapples the water with a thousand gold doubloons), the view alone guarantees a memorable meal. The design is almost as appetizing, from glowing columns strategically placed to flatter diners to the intimate, billowingly draped dining cabanas to the stark Starck-ish white-on-white ultralounges. Every element infuses the casual Caribbean underpinnings with a chic South Beach sensibility, literally bringing caviar to Cayman. The ever-changing, seasonal menu emphasizes seafood: octopus medallions with kimchee, daikon, Granny Smith apple, and black-garlic puree; Alaskan king crab kissed by fennel lemongrass foam with ricotta tortellini—though vegetarians delight in the pastas, and carnivores can stake out dishes like the classic beef tartare or dry-aged rib eye.
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I realize it took me a while to report on our trip last June, to the cayman islands, and I am not good at writing reports, plus it has been a while since our trip, but here it is...
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Mr Frogoutofwater and I just got back from a 6-night stay in Grand Cayman. Read more
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· News & Features
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